Food Safety Research
A, B, C, D, E, F, G, H, I, J, K, L, M, N, O, P, Q, R, S, T, U, V, W, X, Y, Z
S
Salads - Sampling survey of ready-to-eat herbs
Salmonella: FSA survey of shell eggs 2007
Salmonella: FSA survey of non-UK shell eggs 2006
Salmonella: general information
Salmonella: LACORS/HPA survey of ready-to-eat dried seeds 2008
Salmonella - survey of pooled raw shell eggs - June 2009
Salmonella: UK research
Sampling: advice on interpreting microbiological results
Sampling: HPA guidelines for ready to eat foods 2009
Scores on the doors: schemes that provide the public with the results of a food businesses last EHO inspection
Shellfish: FSA research projects
Shelf-life - FSAI Guidance 2005
Shigella: general information
Statistics: food poisoning and other gastroenteritis
Statistics: DEFRA food statistics pocketbook 2008
Supplier approval: SALSA scheme
Surveys: UK food survey results to help assess risks
Swine flu - NHS guidance (2)
This guidance has been developed to raise awareness of the measures that may be employed to reduce the spread of the flu virus at work. It aims to:
● allow businesses to evaluate potential situations where there may be possible exposure to the flu virus
● describe the steps that can be taken to moderate any potential exposure to the flu virus in the workplace
● set out the measures that might be used to reduce the spread of the flu virus in the workplace
● provide a matrix that can be used to consider the best ways of reducing the spread of flu in a work environment
● put into context the relative value of personal protective equipment, including the wearing of face masks,1 when compared with other environmental and organisational approaches. Click here to view
